Ingredients
- 2 ribeye steaks (about 1–1.5 inches thick)
- 2 tbsp olive oil (or melted butter)
- 3–4 garlic cloves, smashed
- 2–3 sprigs fresh rosemary or thyme
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Steaks
- Remove steaks from the refrigerator and let them rest at room temperature for 30 minutes.
- Pat them dry with paper towels to help achieve a nice sear.
- Season generously with salt and pepper on both sides.
- Heat the Pan
- Heat a heavy cast-iron skillet over high heat until very hot.
- Add olive oil (or butter).
- Sear the Steaks
- Place the ribeyes in the skillet and sear for about 2–3 minutes per side for medium-rare (adjust cooking time for your preferred doneness).
- Add garlic and rosemary/thyme to the pan.
- Tilt the skillet slightly and spoon the hot oil/butter over the steaks as they cook (basting).
- Check Doneness
- Use a meat thermometer if desired:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (65–68°C)
- Well-done: 160°F+ (71°C+)
- Use a meat thermometer if desired:
- Rest the Steaks
- Remove steaks from skillet and let rest for 5–10 minutes before slicing.
- This allows the juices to redistribute and keeps the meat tender.
- Serve
- Slice against the grain and serve with your favorite sides (mashed potatoes, grilled veggies, or a fresh salad).
Would you like me to also add a quick stovetop + oven method (restaurant-style) for an even juicier ribeye?